The barrel should be filled to around 85 % of its volume. For example, 340 L of must should be placed in a 400 L barrel. The best results are seen when the harvested grapes are destemmed, but crushing remains optional.

The barrel can be filled by gravity, directly after a sorting table, optional funnel, manually, or by pump (maximum diameter 100mm).

Addition of sulfur.

Rotate barrel several times to achieve homogenization of must within barrel. If a cold maceration is desired before fermentation, dry ice may be added to the must progressively, or our optional thermal exchanger may be employed.

STEP 2 - THE ALCOHOLIC FERMENTATION :

Once the alcoholic fermentation has started, the temperature should rise naturally to 25-26C for a 225 L barrel and to 28-29C for a 400 L barrel. Nevertheless, it is possible to use our electrical heating kits to reach the desired temperatures and allow a better temperature control.

We recommend 6 – 8 rotation cycles per day (1 cycle : a 360 rotation in one direction, then in the opposite direction, open the bung to release the pressure and then repeat a second time).